Roasted Chicken and Vegetables

Serves: 4
Total Calories: 329


6 to 8 red potatoes, cubed
1 pound baby carrots, cut in thirds
3 to 4 boneless skinless chicken breast halves
1 medium onion, thinly sliced
1 envelope onion soup mix


Preheat oven to 350 degrees.

Layer potatoes and carrots in bottom of a greased 9 x 13-inch pan. Place chicken over vegetables, then arrange onion over chicken.

Mix soup mix and water together, then drizzle over chicken and veggies. Cover with aluminum foil. Bake 60–65 minutes, or until chicken is done and vegetables are tender. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 329
Calories from Fat: 26

This Roasted Chicken and Vegetables recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.

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